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@ Russ. Wow 4 hours? An hour to two hours is plenty. Just my 2 cents.

I have always done the Apple Brine with great success. Thinking this year a hybrid between the JD Maple Syrup and the Apple Brine. Have you ever substituted two quarts of apple juice for two quarts of water? Dan

That's what I needed. Thanks Dave.

Time for my first attempt. I figure there is no such thing as a dumb question, so here goes. Just bought 9# of what is labeled side pork. I asked for pork belly and that is what I got. I presume OK? And on one side there is a thick layer of fat. I presume that is considered the rind? If I...

Good job.

You just need a good pair of wire cutters. For my 22 WSM I made it in two sections and attached each end with stainless bolts, nuts and washers. I'll try and see if I can find a picture of mine. You can bend fairly easy with just your hands. Dan

On the way home from my Mom's trying to figure out what for dinner tonight. Loin ribs sound good. But they are frozen. Saw somewhere - not sure if here - use hot water bath for meat that is fairly thick e.g. roasts. Well a three pack of loin ribs is pretty thick. Well an hour and a half the...

You can have a high heat brisket done in 5 hours.

Herb Kane has a new web site that allows for posting of boxes and you can rate the box. Here it is www.bbqcritic.com/index.html Dan

Clark, your box really looks nice. I hear that the judge who scored you low will not be returning next year. Dan

Can never get my months straight. Ya June.

Might be from Paul Bunyons oxen? Actually sounds like a cryovacked package of 5 or 6 3-4 pounders.

You can order Blues Hog (and lots of other stuff) from Hawgeyes. http://www.hawgeyesbbq.com/ Dan

Clark - glad to see you are cooking. Will see you at PoorQue. Won't be able to make Warrens due to vacation commitment. Buzz and I will be at Sam's Club in Madison on the the 17th of MAy. Dan

Have had my Ranch grill for 5 or 6 years and would usually use for cooking for groups. Well lately using a couple of times a week just for my wife and I. It's like being able to cook on a stove. Using fish and vegetable pans its great having all of the room. I'm just using one chimney of lit...

Mine went away after a few cooks.

Used to do the 18" folding trick, but it still leaked pretty bad. Since then purchased a big roll of 24". Really works great. But very expensive - $100 for the roll. Should last a long time though. My wife is still p@#$ed at me for that purchase.

What I do is to is to put my lit charcoal off to one side directly underneath one of the side vents. You can then cook direct or indirect. Keep both side air vents open. When I put the cover on, cock the lid opposite the fire to allow more airflow. Since I have been doing this I get a steady...

Thanks J for the link. May have to pick one of those up. Is there a heat source (for cold weather smoking) or does it just generate smoke? Dan

Here in Central Wis, Sam's is usually the cheapest. But with an hour drive to get there that cuts into the savings. I stock up before the major summer holidays wherever it is advertised the cheapest. Dan